Kashmiri lamb chops

Ingredients

  • ½ tbsp ginger paste
  • ½ tbsp garlic paste
  • 2 tbsp green chilli and coriander paste, (see above)
  • 2 tbsp papaya paste
  • 1 tbsp deggi mirch
  • crushed to make 1 tbsp whole black peppercorns
  • 1 tbsp chaat masala
  • 4 tbsp chilli oil
  • 2 tbsp mustard oil
  • 1 tbsp greek yogurt
  • ½ tbsp garam masala
  • 8 lamb rack chops
  • coriander, to serve

Method

  • Mix together the ginger and garlic pastes, the chilli and coriander paste, papaya paste and all the dry spices. Add the chilli and mustard oils, the yogurt and garam masala, then brush the marinade over the lamb chops generously. Chill for 6-8 hours to marinate.

  • Heat the oven to 240C/fan 220C/gas 8. Put a frying or griddle pan over a high heat and sear the marinated lamb chops for 30 seconds on either side until lightly charred. Transfer the chops to a roasting tray and roast for 8-10 minutes for medium or 14-18 minutes for well done, depending on the size of the chops.
  • Serve alongside a watermelon and kalonji (onion seed) salad and coriander and mint chutney. Scatter with coriander and serve the chops with your favourite accompaniments.

Spicy Lamb Braai Chops

 
 

 

Ingredients

  • 2 small serrano chiles, seeded and chopped (about 2 tablespoons)
  • 1 tablespoon chopped garlic (from 2 large garlic cloves)
  • 3 teaspoons kosher salt, divided
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • 1 tablespoon  red wine vinegar
  • 1 ½ teaspoons fresh lemon juice (from 1 lemon)
  • 1 ½ teaspoons toasted cumin seeds, coarsely chopped
  • ¼ teaspoon cayenne pepper
  • ½ cup plus 1 1/2 Tbsp. olive oil, divided
  • 8 (2-rib) (about 3 3/4 pounds total) lamb rib chops (about 1 1/2 inches thick)

 

Directions

 

  1. Arrange chiles and garlic in a small pile on a cutting board; sprinkle with 1 teaspoon of the salt.

  2. Using flat side of a large knife, drag knife back and forth over garlic mixture to form a paste, about 90 seconds.

  3. Transfer paste to a small bowl, and stir in parsley, cilantro, mint, vinegar, lemon juice, cumin, cayenne, and 1/2 cup of the oil.

  4. Rub 2 tablespoons of the cilantro mixture all over lamb chops, and season with remaining 2 teaspoons salt. Add lamb chops to hot braai.

  5. Cook, undisturbed, until browned and a thermometer registers 65C (for medium-rare), about 4 minutes per side.

  6. Using tongs, turn lamb chops on their edges, leaning lamb chops against sides of skillet to keep them stable, if needed, and cook, turning until all edges are browned and fat is rendered, 3 to 5 minutes.

  7. Transfer to a cutting board, and let rest 5 minutes.

  8. Cut each lamb chop in half between ribs, and transfer, cut side up, to a serving platter. Spoon remaining cilantro mixture over lamb chops, and serve.

 

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Sweet-and-spicy braai lamb chops

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Ingredients

  • 60 ml(2 fl oz) sake
  • 35 g(1¼ oz) gochujang (Korean chilli paste)
  • 1 tbspdoenjang (Korean soya bean paste)
  • 2 tbspmirin
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1½ tsp gochugaru (Korean chilli flakes)
  • 1 tbsp honey
  • 16 French trimmed lamb rib chops (about 85 g/3 oz each)
  • vegetable oil, for grilling
  • roasted sesame seeds, to serve

Directions

  1. In a large bowl, whisk together the sake, chilli paste, soya bean paste, mirin, soy sauce, sesame oil, chilli flakes and honey until smooth.
  2. Add the lamb chops and toss to coat. Cover and marinate in the fridge, tossing once or twice, for at least 4 hours or up to overnight. Before grilling, let the lamb chops come to room temperature, about 30 minutes.
  3. Preheat a gas or charcoal grill to medium-hot. Lightly brush the grates with vegetable oil. Cut a long strip of foil twice the length of the lamb chop bones, fold it in half and lay it on the grill.
  4. Arrange the chops on the grill without crowding and with the bones over the foil so they don’t burn.
  5. Grill, covered, for about 7 minutes total for medium-rare, or until cooked to your liking, flipping the chops halfway through. Transfer to a platter, sprinkle with sesame seeds and leave to rest for about 5 minutes before serving.
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Tandoori Lamb braai chops

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Ingredients

  • Lamb chops – This recipe is for 6 lamb chops, but you will need approximately 2 chops per person.
  • Greek yogurt – Plain and organic is the way to go.
  • Garam masala – You can usually find this in the spice aisle in your grocery store.
  • Turmeric – This spice goes particularly well with lamb. It has a yellow coloring and earthy flavor.
  • Garlic – You can mince them yourself or buy them pre-minced.
  • Ginger – You can find fresh ginger in your produce aisle.
  • Lemon juice – You can use fresh or bottled juice.
  • Paprika – If you want spicier chops, try using a hot paprika. You can find it in your spice aisle.
  • Cayenne Pepper – For that added heat.
  • Salt – To taste.

Directions

LAMB CHOP MARINADE
This simple curry marinade helps to tenderize your lamb chops as well as adding lots of flavor.

  • Combine marinade ingredients. Combine Greek yogurt, garam masala, turmeric, garlic, lemon juice, paprika, cayenne pepper, and salt in a bowl and stir until fully mixed together.
  • Marinade chops. Pour your marinade into a gallon freezer bag and add the lamb chops. Seal bag and move chops around inside until they are well coated with marinade.
  • Let chops soak . Place the bag in your refrigerator and let sit for at least 30 minutes. The longer you marinade your chops, the more flavor they will have.

HOW TO COOK LAMB CHOPS ON THE GRILL

  • Preheat. Heat your grill to 200 C.
  • Prep chops. Take your marinade bag out of the fridge. Remove the chops from marinade and scrape off excess.
  • Braai the chops. Place your chops on grill and grill for 2-3 minutes on each side. Again, this time is for rib chops. If you are using a different cut of chop, your cooking time may vary.

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Moroccan Lamb braai chops

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Ingredients

  • 1 kilogram (about 2 pounds) lamb chops
  • 1/4 cup coarsely chopped fresh spearmint leaves
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 to 3 cloves garlic, pressed
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons paprika
  • 2 teaspoons salt, or to taste
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne, or hot paprika, optional

Directions

  1. Gather the ingredients.
  2. In a large mixing bowl combine the herbs, garlic, lemon juice, olive oil, and spices. Add the lamb chops and mix well to coat the meat evenly.
  3. Cover the bowl and refrigerate the lamb chops. For best results, allow the lamb to marinate for at least 5 to 6 hours, or as long as overnight. 
  4. Remove the lamb chops from the fridge and allow the meat to come to room temperature while you heat your grill. Lightly oil the grill rack or a grilling basket to prevent the meat from sticking
  5. When the coals are hot, arrange the meat on the rack or in the grilling basket without crowding. Plan to cook the lamb chops in batches if necessary.
  6. Cook the lamb chops for 5 to 8 minutes on each side, depending on the thickness of the cuts of meat. Be careful of flames from fat drippings, which can scorch the meat.
  7. Serve immediately, or hold the lamb chops warm for a short while by wrapping in aluminum foil and leaving to the side of the grill away from direct heat.
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Garlic & Rosemary Lamb braai chops

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Ingredients

  • 1kg lamb loin or rib chops thick cut
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • zest of 1 lemon
  • 1/4 cup olive oil

Directions

  • Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup.
  • Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
  • Grill the lamb chops on medium heat for 7-10 minutes, or until the internal temperature reads 80C.

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Spiced Lamb Rib braai

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Ingredients

  • 1 tbsp coriander seeds
  • 2 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 1 tbsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1.8kg Lamb Ribs
  • 2 tbsp olive oil

Yoghurt sauce

  • 1 cup (280g) Greek-style yoghurt
  • 1/4 cup (60ml) olive oil
  • 1 long red chilli, seeded, finely chopped
  • 1 tbsp finely chopped flat-leaf parsley
  • 2 tsp finely chopped tarragon
  • 1 tsp finely chopped rosemary
  • 1 lemon, rind finely grated, juiced

Directions

  1. Preheat braai to 150°C .
  2. Use a spice grinder or mortar and pestle to grind the coriander seeds, fennel seeds and cumin seeds to a fine powder. Transfer to a small bowl with the paprika, cayenne pepper and 1 tbs salt. Stir to combine.
  3. Separate the lamb ribs and pat dry with paper towel. Brush all over with the oil. Sprinkle the spice mixture evenly over both sides of the lamb.
  4. Place lamb on a large heavy rimmed baking tray. Cover tray tightly with foil. Place on braai and cover for 2 hours or until the lamb is tender.
  5. Meanwhile, to make the yoghurt sauce, in a small bowl whisk the yoghurt, oil, chilli, parsley, tarragon and rosemary with ½ tsp lemon rind and 1 tbs lemon juice until well combined. Season with salt and pepper.
  6. Prepare a braai for medium-high heat. Remove lamb from pan, discarding excess fat and pan juices. Barbecue the lamb for 2 mins each side or until caramelised. Transfer to a large serving platter and serve with the yoghurt sauce.
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Garlic & Rosemary Lamb Rib braai

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Ingredients

  • 2 x racks lamb ribs, approximately 700g each
  • 8 sprigs fresh Rosemary, divided
  • 4 garlic cloves, minced
  • 4 tbsp olive oil
  • Salt & Pepper

Directions

  1. Place the lamb racks on a large tray or dish, and season well with salt and pepper on both sides. Drizzle well with olive oil to coat, also on both sides.
  2. Roughly chop 6 sprigs of Rosemary, setting the other two aside. Sprinkle the rosemary and garlic all over the racks, then cover them and place in the fridge overnight.
  3. Prepare a braai for two-zone cooking (see link above for instructions). Take racks out of fridge, and brush off the majority of the chopped rosemary and garlic.
  4. Place the lamb racks on the indirect side, and braai for 20 minutes, then flip and braai the other side for 20 minutes, have the lid closed for both cooks.
  5. Stoke the coals then throw the remaining rosemary sprigs directly on them, they will create 2-3 minutes of great rosemary-scented smoke (if you’re using gas, omit the burning rosemary and just turn the gas to highest setting). Immediately place the ribs over the direct heat, and sear for 4-6 minutes per side, until a nice char has developed.
  6. Remove the racks from the braai, and place under foil to rest for 10 minutes. Then slice, serve and eat immediately.
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Lamb Rib braai

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Ingredients

  • 1kg Lamb Ribs
  • 1 tbsp of Sumac
  • 1 tbsp Cumin
  • 1 tbsp Mustard Powder
  • 8 tbsp local runny honey
  • 8 tbsp of Worcester sauce
  • 1/2 tbsp Salt

Directions

  1. Heat your BBQ or oven to a medium heat (180 degrees Celsius)
  2. Separate lamb ribs.
  3. Mix the seasoning ingredients with the honey and Worcester sauce to make the glaze.
  4. Coat the ribs in half of the glaze.
  5. Place on the BBQ and cook for 20 minutes with the lid down, then reglaze and cook for another 20 minutes. Increase the heat (220 degrees Celsius) and brush on the remaining glaze, cook until the ribs have caramelised and the meat is tender and juicy.
  6. Serve we a little chilli dipping sauce if you are that way inclined
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Spiced Lamb braai chops with labne, honey and dukkah

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Ingredients

  • 1.5kg lamb shoulder chops
  • 2 cups (560g) labne or natural yoghurt
  • 1/3 cup (115g) runny honey
  • Mint leaves, pomegranate seeds (optional), dukkah and lemon wedges, to serve

DUKKAH

  • ½ cup (80g) blanched almonds
  • ¼ cup (40g) pumpkin seeds
  • 20g sunflower seeds
  • 20g sesame seeds
  • 1 tsp ground sumac
  • ½ tsp dried oregano
  • ¼ tsp ground turmeric
  • ¼ tsp sea salt flakes

MARINADE

  • 2 tbs ground sumac
  • 1 tbs smoked paprika
  • 1 tbs coriander seeds, toasted, ground
  • 1½ tbs cumin seeds, toasted, ground
  • 1 tbs sea salt flakes
  • ½ tsp freshly ground black pepper
  • 1½ tbs finely chopped garlic
  • 1-2 red chillies, finely chopped
  • Finely grated zest and juice of 2 lemons
  • ½ cup (125ml) olive oil

Directions

  1. For the marinade, place all ingredients in a large bowl and combine. Add lamb chops and, with clean hands, massage spices into the chops.
  2. Leave to marinate in the fridge for at least 2 days. The longer they marinate, the better the result.
  3. For the dukkah, preheat oven to 160°C. Place the almonds, pumpkin, sunflower and sesame seeds in a small roasting dish, and toast in the oven or on braai for 10 minutes or until fragrant and golden brown.
  4. Remove from the oven and cool completely. Place all the ingredients into a food processor, and blitz into a coarse meal. Store in an airtight container until required.
  5. Preheat a braai grill to high. Cook the shoulder chops all the way through, letting them develop a decent amount of char and caramelisation. Remove and rest for 5 minutes.
  6. To serve, spread the labne or yoghurt on a platter.
  7. Top with the charred chops, then drizzle with runny honey, and scatter with mint leaves, pomegranate seeds (if using) and dukkah.
  8. Serve with lemon wedges.

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